These chocolate filled cookies are perfectly soft and chewy and stuffed with nutella! They use simple ingredients and no mixer for a fun twist on a classic chocolate chip cookie recipe.
Stuffed cookies are the best desserts of all time!
If you haven't tried a stuffed cookie before, you are going to love this recipe! After making my cheesecake stuffed cookies, I knew another flavor was a must.
These chocolate filled cookies are the best because they are stuffed with nutella hazelnut spread and tons of finely chopped chocolate.
They are perfect for the chocolate lover in your life!
For more chocolate chip cookie recipes, try Butterscotch Chocolate Chip Cookies, Toffee Chocolate Chip Cookies, and Miso Chocolate Chip Cookies.
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why these chocolate filled cookies are the best
- Nutella stuffed cookies: This is a special chocolate chip cookie recipe because every cookie is filled with gooey nutella!
- Soft and chewy: These cookies have soft and gooey centers with crisp chewy edges.
- Rich and chocolatey: Every bite features a melty chocolate center and bits of chocolate chips. They are super rich and bursting with chocolate flavor!!
- Easy recipe: This recipe requires no stand mixer and simple ingredients so they're easy to make for any occasion.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Nutella: I use Nutella spread for the filling but any kind of chocolate hazelnut spread should work.
- Chocolate bar: This recipe uses a finely chopped chocolate bar for the best chocolate flavor! You can also use regular chocolate chips or mini chocolate chips. I prefer bittersweet or dark chocolate for these cookies.
- Brown sugar: This recipe is best with light brown sugar, but you can also use dark brown sugar if you have that instead.
recipe instructions
Here's how to make this recipe! You will need a large mixing bowl, a whisk, a 2-tablespoon cookie scoop, and a parchment-lined baking sheet.
STEP ONE: Scoop and freeze the nutella. Line a baking sheet with parchment paper. Scoop the nutella by the teaspoon onto the tray and chill in the freezer for 20 minutes, or until they feel frozen solid.
STEP TWO: Cream the butter and sugars. In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar for 1 minute until well combined.
STEP THREE: Whisk in the wet ingredients. Whisk in the room-temperature egg and vanilla extract until combined.
STEP FOUR: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, baking soda, and salt until almost combined. There should still be some dry flour pockets!
STEP FIVE: Fold in the chocolate. Add the finely chopped chocolate bar to the dough and fold it in until just combined and there are no more flour streaks. Cover and chill the bowl for 20 minutes in the fridge.
STEP SIX: Scoop and fill the cookie dough. Using a standard 2-tablespoon cookie scoop, scoop the dough then flatten it out on the palm of your hand.
STEP SEVEN: Fill with nutella. Fill the center of the dough with the frozen nutella. Mold the sides of the dough around the center to seal it in well. Then roll the ball of dough in your hands so it's perfectly round.
STEP EIGHT: Chill the cookies. Once filled, chill the cookie dough balls in the freezer for at least 30-60 minutes or until they feel completely frozen solid.
Bake them at 350 F/180 C for 10-12 minutes, or until the edges are golden brown and the centers are puffy but still pale and underbaked. Cool the tray on a cooling rack before removing then enjoy!
expert baking tips
- Don't use hot butter. Let the melted butter come to room temperature before use. The time this takes can vary depending on how hot it gets while melting.
- Keep the dough and nutella cold. Don't let the nutella sit out too long or it will be difficult to work with. If the dough gets too warm and sticky to work with, you may need to re-chill it in the fridge!
- Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally!
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
storage & freezing
- Room temperature: Store leftover cookies in an airtight container or ziplock bag at room temperature for 2-3 days. After the first day, the nutella will not be as gooey in the center. You can reheat them in the microwave for a fresh-from-the-oven cookie experience!
- Freezer: Once filled and frozen, transfer the cookies to a freezer bag or airtight container and store them in the freezer for up to 3 months.
faqs
Right after baking, use a large round cookie cutter to scoot the edges of the cookie in. You must do this straight out of the oven while they're still hot!
Yes! The dough must be chilled before baking otherwise it will spread too much.
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
You can definitely use less nutella if desired, I don't recommend using more or they may not bake right.
Yes! I made these with a large 3-tablespoon cookie scoop and they turned out perfect. Give them 1-2 minutes longer on the bake!
more cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Chocolate Filled Cookies
Equipment
Ingredients
- 1 cup nutella
- 12 tablespoon unsalted butter melted and cooled to room temperature
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cup + 2 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ⅛ cup finely chopped semi-sweet chocolate bar
Instructions
- Scoop the nutella by the teaspoon onto a parchment lined tray. Chill in the freezer for 20 minutes, or until frozen solid.1 cup nutella
- Whisk the sugar and brown sugar into the melted butter vigorously for 1 minute until combined.12 tablespoon unsalted butter, 1 cup light brown sugar, packed, ¼ cup granulated sugar
- Whisk in the egg and vanilla extract.1 large egg, 1 tablespoon vanilla extract
- Fold in the flour, baking soda, and salt until almost combined, then fold in the chopped chocolate until there are no more dry pockets of flour.1 ¾ cup + 2 tablespoon all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 ⅛ cup finely chopped semi-sweet chocolate bar
- Chill the bowl in the fridge for 20 minutes.
- Scoop the dough with a standard (2-tablespoon) cookie scoop. Flatten the dough between your hands and place the ball of Nutella in the center. Fold the dough around it to seal it in well. Then roll it between your hands to make it perfectly round.*(You can also press the Nutella into the center of the cookie scoop. This will cause the dough to push out of the sides which you can mold around the center to seal it in.)*
- Place the stuffed cookies on the prepared baking sheets.
- Chill the cookies in the freezer for at least 30-60 minutes (they need to be frozen solid) then preheat the oven to 350 F/180 C.
- Bake the cookies spaced 2 inches apart for 10-12 minutes or until the edges are golden brown and the middle is puffy but still pale and underbaked.
- Sprinkle with flaky sea salt if desired, then let the tray cool on a wire rack for 20 minutes before removing. Enjoy!
Notes
-
- Don't use hot butter. Let the melted butter come to room temperature before use. The time this takes can vary depending on how hot it gets while melting.
-
- Keep the dough and nutella cold. Don't let the nutella sit out too long or it will be difficult to work with. If the dough gets too warm and sticky to work with, you may need to re-chill it in the fridge!
-
- Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally!
-
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Room temperature: Store leftover cookies in an airtight container or ziplock bag at room temperature for 2-3 days. After the first day, the nutella will not be as gooey in the center. You can reheat them in the microwave for a fresh-from-the-oven cookie experience!
- Freezer: Once filled and frozen, transfer the cookies to a freezer bag or airtight container and store them in the freezer for up to 3 months.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Sydney says
These were BOMB. That’s all.
Alee says
Can you make this pre-made a day before?
Cambrea Gordon says
Absolutely! They can be frozen and then baked straight from the freezer the next day.
Shirley says
Definitely an indulgence! Our family and friends thoroughly enjoyed them!
Cambrea Gordon says
Yay! So happy to hear that, thanks so much for coming back to leave a review Shirley! 🙂
jess m. says
great recipe! they turned out perfect!
Cambrea Gordon says
Glad to hear that Jess!
Savannah says
They were incredible! Eat them fresh! Don’t wait! I may have baked mine a tad too long because they got tough, but they are soft day 1!
Shelbi says
HOLY SHIT these are INCREDIBLE. They turned out perfect! My boyfriend ate three of them the second they were done so they didn't last long lol
Cambrea Gordon says
YAY! Thanks so much for the review Shelbi!!
Megan says
Delicious! Love the nutella center. They turned out perfect and look just like the photos, thank you for a great recipe!